Cajun Injector Electric Smoker Owner's Manual - And The Smoking Process

An Introduction to Your New Smoker 

and The Smoking Process

This pamphlet will assist anyone with limited knowledge of how to smoke foods. 

Also, to obtain excellent results while enjoying your new smoker, and while learn-

ing the basics of smoking, the traditional form of slow cook barbecue.  We present 

the basics to assist you in getting started, while achieving great results the very 

first time as you gain experience cooking with your new smoker.

Over time, experience will allow you to adapt the smoking process to your prefer-

ences, and how to use your digital electric smoker. You will learn the “how to” with 

terrific results. Ultimately, practice and patience are necessary as smoking is more 

an “art” than a science; and nothing beats your own expertise and experience in 

personalizing the smoking process using your new electric smoker.

Barbecue: The Basics   

There are three variables that occur in all forms of barbecue – Heat, Smoke, and 

Time. The interaction of these three elements determines the barbecuing process 

one will utilize.  Many grill masters will tell you that true barbecue must be “low” 

and “slow” (heat and time) so that smoke has time to enhance the flavor naturally 

while tenderizing the meat. Grilling, on the other hand, is a hot and fast cooking 

technique that occurs directly over the heat source. Indirect heat is similar to roast-

ing, and is recommended when grilling larger pieces of meat with the grill cover 

down and the meat placed so as to avoid the direct heat source.  When you grill 

steaks and hamburgers with direct heat, the cook time is often too short to infuse 

the meat with any smoky flavor.

Meat Smoking:  

The process of meat smoking is done at a lower temperature than grilling. Yet, the 

goal remains to cook the meat to its normal “safe temperature” but over a longer 

period of time, and at a lower temperature so that the meat has limited opportunity 

to become damaged or “overdone” when smoking at the lower temperature.

Although curing and smoking meats is an ancient form of food preservation. Today 

smoking is primarily utilized to enhance flavor and tenderize cuts of meat that often 

cook best with the low heat, slow cook method. The ability to control both time and 

temperature digitally with your new electric smoker takes all of the tedious steps 

out of the smoking process. Moreover, you will learn that the amount of “smoke” 

required during the process is far less than one might expect. Often, the best part 

of the process is to keep the door to the smoker latched and do nothing. Continu-

ally opening the smoker is completely unnecessary. Once every hour or two over 

a long smoker process should be more than enough. Smoke emanating from your 

smoker for hours and hours will probably produce a creosote flavor so strong as to 

be inedible.